{recipe} Corn Arepa with Chili Spiced Cabbage Salad:

Ah, the birds are chirping, the flowers are blooming and with the color and sweet sounds of Spring, comes time for another favorite seasonal treat, MARGARITAS! In honor of Cinco de Mayo, Chef Brendan has whipped up a recipe for you to make at home and the perfect excuse to dust off the patio furniture and mix up a pitcher of your favorite margarita concoction. This month’s recipe is Corn Arepa (corn cakes) with chili spiced cabbage salad. If you are one of the lucky clients to be attending our May tasting event, Chef’s Brendan and Danny will be making them for you!

Mexican Corn CakesShopping List

Corn Arepas

* 1 cup arepa flour (masarepa you can find this in the latin aisle of wegmans)

* 1 cup hot water with 1 chicken bouillon cube dissolved in it

* 1/2 teaspoon salt

* 8 ounces grated white cheddar

* 2 tablespoons butter or vegetable oil for frying the arepas

* 2 table spoons cilantro chopped

* 2 tablespoons green onions chopped


Chili Spiced Cabbage Salad

* 2 cups white cabbage shredded (like for coleslaw)

* ½ cup shredded carrot (you can use a box grater for this)

* ¼ cup lime juice

* 2 tablespoons green

* 2 tablespoons cilantro

* ½ cup Extra virgin olive oil

* Salt and pepper to taste * 2 table spoons chili con carne spice (


Method for the arepas:

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* Mix arepa flour with the salt and cup of warm chicken bouillon.  Let stand for 15 minutes covered with plastic wrap.

* Mix your green onions, cilantro and shredded white cheddar in the dough mixture until blended nicely.

* At this point you can roll the dough out into a 3/4” thick sheet and use round cookie cutter or ring molds to create the disc you will be frying.

* Using a non stick saute pan or cast iron skillet melt your 2 tablespoons of butter/ vegetable oil on medium high heat. add the corn cakes once the butter is melted or oil is hot and cook until golden brown on each side.

* Serve hot with the following spicy cabbage salad.


Method for Chili Spiced Cabbage Salad:

Mix all ingredients together season to taste, let marinate for ½ hour and serve atop the warm corn arepas.

{savoring} May Tasting Menu

Wednesday, May 6th is our next Tasting event at The Columbia Station and The Barn On Bridge! Here’s a sneak peek of some of the deliciousness that we have in store for you.

Open Faced Short Rib Arepas

Warning, this is just a warm up:

- Mini short rib arepas

- Feta and Kalamata bruschetta served on toasted flat bread

- Chicken parm skewer with cherry tomato and pesto

- Spring veggie skewer roasted carrot and purple potato lemon champagne vinaigrette


For the table:

Cheddar Corn Cakes with Mexican slaw (click for Recipe)


Don’t miss our Mini-Entree Station

- Seared Diver Sea scallops with a toasted almond cream blood orange and white balsamic vinaigrette and crispy pancetta


Let the games begin with our First Course:

- Watermelon and feta salad with crisp arugula and a fig vinaigrette

- Grilled Caesar salad wedge with shaved prosciutto ad lemon parmesan vinaigrette


and the Entrée:

- Roasted Sea bass with a fennel and mandarin orange compote

- Pan fried Chicken breast with wild mushroom demi

- Baby zuchinni

- Yukon gold potato mash with parmesan and sour cream


Save room for Dessert:

- Pineapple upside down cake with coconut gelati served in a coconut shell

- Gourmet wedding cake from The Master’s Baker

{savoring} April Tasting Menu

Next Wednesday, April 1 is our next Tasting event at The Columbia Station and The Barn On Bridge! If you are on the list and kicking off your April with us, here’s a sneak peek of some of the deliciousness that we have in store for you. 


Warning, this is just a warm up:

- Chili spiced beef cocktail shooters with pom syrup

- Cumin crusted tuna with wasabi mayo and tobiko on a nori rice cracker

- Sesame chicken bites with Chinese mustard

- Bruschetta on a crostini

- Artichoke hearts with roasted red pepper goat cheese

For the table:

- Herb baked goat cheese and marinara served with garlic rubbed French baguettes


Don’t miss our Mini-Entree Station

- Coconut crusted shrimp  mango and grilled pineapple salad and fried yucca chips (served in coconut shells)


Let the games begin with our First Course:

- Melon Soup

- Pear and goat cheese salad


and the Entrée:

- 6oz filet with a classic béarnaise sauce

- Apricot rum glazed Chilean sea bass

- Roasted Yukon gold potato wedges 

- Seasonal veggie bundles


Save room for Dessert:

- Miniature Chocolate lava cake with house made strawberry icecream

- Gourmet wedding cake from The Master’s Baker

Did you know?

Robert Ryan Catering & Design is your only point of contact to stock the bar at your affair!  We have the unique quality of being the only local caterer to hold a liquor license enabling us to supply alcohol for off-premise locations.  You no longer have to outsource and coordinate your liquor needs with a distributor.

We are now accepting bookings
for holiday events!

Contact us today to see our new 2013 Holiday Menus and inquire about how you can save 10% on your holiday celebration.